The 1901 Cookbook Archive
No. 3901 — Chopped Grey and White Sauerkraut
English historical translation of Molokhovets recipe No. 3901 from the 1901 Russian cookbook, retaining original methods and measures.
White chopped cabbage is made from soft heads and the outer white leaves left after shredding.
Grey chopped cabbage uses the sound, non-yellow leaves removed from the lower part of the heads.
Clean the leaves, wash until rinse water runs clear and let drain in a sieve.
Chop with a special cabbage cutter in a trough or tub, pack into tubs and pound as for shredded sauerkraut No. 3898.
Unlike shredded sauerkraut, chopped cabbage traditionally gets no salt, or at most 2–3 pounds for 15 vedros.
Sometimes alternate layers with whole-leaf cabbage: firm heads halved, or small ones left whole.
Historical editorial note: Salt-free, uncontrolled fermentation presents food-safety risks and is not a validated modern recipe.
Original source: Read Russian recipe No. 3901. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.